Roasted Vegetable Lasagna - Kraft Recipes Top
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Roasted Vegetable Lasagna

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Total Time

9 servings

Combine veggies and whole wheat lasagna noodles in this Roasted Vegetable Lasagna! Carrots, eggplant and peppers are great in this Roasted Vegetable Lasagna—your meat-loving diners may not even miss the meat!

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Toss vegetables with dressing and garlic; spread onto bottom of 15x10x1-inch pan. Bake 30 min. or until vegetables are crisp-tender, stirring occasionally. Place in medium bowl; stir in pasta sauce and water.
  • Mix egg, cottage cheese and 1 cup shredded cheese until well blended.
  • Spoon 1 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles and half the cottage cheese mixture. Repeat layers. Cover with remaining noodles, sauce and shredded cheese; sprinkle with Parmesan.
  • Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.

Special Equipment Needed


Substitute KRAFT 2% Milk Shredded Mozzarella Cheese for the shredded Italian cheese.


  • 9 servings

Healthy Living

  • Good source of calcium
  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

This delicious, low-calorie, low-fat meatless lasagna provides both vitamin A from the carrots.

Nutritional Information

Serving Size 9 servings
Calories 280
Total fat 8g
Saturated fat 3.5g
Cholesterol 40mg
Sodium 600mg
Carbohydrate 36g
Dietary fiber 6g
Sugars 10g
Protein 17g
% Daily Value
Vitamin A 120 %DV
Vitamin C 50 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was my first Veggie Lasagna. This was my first Veggie Lasagna. I used garlic and onion spaghetti sauce, and added some black pepper and basil to the cheese mix and I loved it. I will leave out the extra water next time.
Date published: 2013-04-23
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